Well, I’ve noticed a little pattern… I go to Italy more often than to my own country, I hardly ever cook traditional Polish food (at Christmas mainly…), my kitchen is more risotto, gnocchi and pasta friendly rather than golabki or pierogi…I don’t know what it says about me, especially that I’m quite (ok, more than quite) temperamental which suggests I should have roots somewhere in Sicily rather than Poland.
But I just love their way, I feel so at home when I’m there (maybe because politicians are as bonkers as in Poland, corrupted and twisted and with no shame…?).
Anyway, for Boyfriend’s birthday this year we went to Venice (although I was there with my sister just a year ago. Yes, I know). We were soaking up the sun, wine, beer and olive oil. It was lovely. I adore the restaurants by the canals and in little alleys.
We had some amazing meals, let me tell you. If you ever find yourself in Venice, go to a restaurant shown to me by my friend Matteo first time I went, and try their ravioli. It’s orgasmic, I’m not kidding you. The restaurant is a bit out of the tourist track and some people on Tripadvisor bitch a little about the service but I’ve never had a bad experience and found the staff pleasant enough. You can find the link here.
And there is their amazing fresh pasta ravioli with sage and butter….
…Washed down nicely with Venetian spritz which you must have if you are there. There is nothing more satisfying than a slightly bitter, cold, alcoholic drink on a hot afternoon…And everyone else is drinking it, so you can blend in.
No wonder after we came home I wanted to pretend we were still there.
So I made pizza. Now, don’t ask me how to make the dough, because I never measure anything. I just put into a metal bowl yeast ( fresh or dried), add some lukewarm water (1cup?) and a sprinkle of sugar or a bit of honey, and mix it till yeast dissolves. Then I add olive oil (2 tbsp?) and flour. Not too much at first, I mix it and let it rest and leave it for the yeast to work its magic. After 15 min I add some more flour and start kneading. You have to really work on it. After the dough becomes less sticky and more springy, I leave it to rest and rise for 30 min. Then knead it again, prepare baking sheet and divide the dough into as many pieces as you’ve got people to feed. After, I roll it out and transfer it onto a baking sheet, i brush it with olive oil and leave it again to raise slightly. So there you have it, I can’t explain how to make the dough in any other way. It’s clearly magic (but you can probably find a more reliable source on the internet, the kind that doesn’t believe in magic and alchemy of cooking and measures everything…booyah!)
In the meantime of all that rising and resting of the dough malarkey you have to prepare your sauce. Usually a splash of olive oil in a pot, chopped shallot, 2 cloves of garlic, 5-7 chopped tomatoes, oregano, salt, pepper and a spoon of vodka (secret ingredient) does the job. You just simmer it till the sauce thickens but if you don’t have time you can buy nice, organic passata, simmer it for a few minutes till it thickens and pronto!
Then you just spread the sauce on your pizza and decorate it with whatever you fancy: cheese, olives, quorn vegetarian pepperoni, basil, etc. Bake in a really hot oven until cheese melts and the base is crisp and serve with shavings of vegetarian parmesan, a sprinkle of olive oil and a handful of rocket…and wine, but that should be obvious. Buon Appetito.